Classic Almond Biscotti

By zircon50

Ingredients

• 4 tablespoons softened unsalted butter
• 1 cup of sugar
• 3 extra large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 cups of flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped almonds, lightly toasted
• 1/2 cup sliced almonds
• 1 egg, beaten
• 2 tablespoons sugar

Preparation

Step 1

Sift together the flour, baking powder, and salt and set aside.

Preheat the oven at 375 F. Mix together the butter and sugar until they form moist crumbs, clumping together. Add the 3 eggs and mix together until light in color and the mixture forms ribbons when you lift the whisk out of the batter. Add the vanilla and almond extracts and mix well. Then, add the dry ingredients in batches of about a 1/2 cup at a time. Mix on low until just blended. Add the chopped almonds and mix until just blended.

On a cookie sheet with a silicon pad or parchment paper, place the mixture (which is now a very thick dough). Flour your hands and form the dough into a log about 1 1/2 inches high, and 3 inches wide. It may take up the entire length of the cookie sheet. Brush the beaten egg over the log, then cover with the sliced almonds. Sprinkle with the 2 tablespoons sugar.

Bake for 25 to 30 minutes until top is golden brown. Remove from the oven, and cut the loaf with a serrated knife into 1/2 inch slices. Place the slices on the cookie sheet and bake for 15 minutes, flipping once. If the biscotti appear too moist in the center, put them back in the oven for an extra 5 minutes. Let cool and enjoy!